Shrimp in Cilantro Sauce

Total Time: 30 minutes
Serves: 4
Shrimp in Cilantro Sauce
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  • 8 ounces fresh or frozen large shrimp in shells
  • 2 tomatillos, husked, rinsed, and chopped (1/2 cup)
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 fresh jalapeno or serrano pepper, seeded and finely chopped
  • 2 teaspoons  olive oil or cooking oil
  • 1/4 cup chicken broth
  • 1/4 cup lightly packed fresh cilantro sprigs
  • 1/4 cup lightly packed fresh parsley sprigs
  • 1-1/2 cups hot cooked rice
  • Tomato wedges (optional)
  • Cilantro sprigs (optional)


  1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
  2. For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.
  3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.
  4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.
  5. To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro. Makes 2 servings.
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